Slice white part of leeks. Add to a large mixing bowl with cold
water and shake the dirt off with your hands, allowing it to sink
to the bottom. Scoop leeks out of bowl and onto a plate.
Melt butter in the bottom of a dutch oven. Once the butter is
hissing, add leaks and mix. Allow leeks to soften for five
minutes.
Add minced garlic and mix. Allow to cook for another minute.
Peel and cut the potatoes into small pieces. Add to the pot, and
add chicken stock until the potatoes are just covered.
Simmer the mixture covered until the potatoes are softened and
pierce easily at the end of a fork (est. 20 minutes).
Blend the mixture throughly. Add heavy whipping cream until
desired consistency.
Season with salt, white pepper, and cyan pepper to taste. Serve
with sprinkled cheese and submerged toasted bread.
